- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Observed the low temperature dishwasher not providing sanitizer in its sanitizing cycle. The dishwasher was dispensing chlorine at 0 ppm. CORRECTION: I will return within 14 days to re-inspect this issue. PIC Mike called leasing company to come have it serviced. In the meantime, a separate plastic bin was set up with water and chlorine at 100 ppm to be used for all dishes and other cookware that come out after the dishwasher. Please allow them to soak in this sanitizer solution for approximately 10 minutes prior to air drying them. Please use this method until the low temperature dishwasher is serviced and dispensing chlorine.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed three bulk bags of gluten free flour bags stored on top of upright cooler/freezer combo without proper protection from splash, spills, or contamination. Please read below.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Observed the wooden cabinet floor under the two-compartment sink rotted away. The only item stored under the sink is the grease interceptor. Please replace or repair.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Upright cooler/freezer combo: Ambient air 38°F, and bottom freezer all food items frozen. Mini white freezer: All food items frozen. Mini white cooler: Ambient air 38°F. Mini black cooler: Milk at 40°F.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Croc-pot hold holding unit: Chicken, lemon, and rice soup at 177°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 120°F with 0 ppm chlorine (See violation). Test strip and thermometers available.
- Information: PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place at time of inspection. A recheck will be performed within 14 days of this date to determine if the alternative procedure was replaced with a permanent correction (process change/repair/new equipment/etc.). Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
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03/07/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.110 *PRIORITY FOUNDATION* The temperature for the wash solution of spray type dishwashers is not adequate, specifically:
Observed the low temperature dishwasher to be operating at 110°F. CORRECTION: PIC increased the water heater temperature of facility and final washing temperature of low temperature dishwasher was 120°F.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Upright cooler/freezer combo: Milk in cooler at 38°F, and bottom freezer all food items frozen. Mini white freezer: All food items frozen. Mini white cooler: Ambient air 38°F. Mini black cooler: Half-n-Half at 40°F.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Hot holding turkey chili at 189°F in crock pot.
- Information: Dishwashing Methods:
Low temperature dishwasher 110°F (see violation) and 50 ppm chlorine per test strips. Test strips and thermometers available.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
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09/21/2015 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Milk and milk substitue products are not dated upon opening. Date containers when opened and use within 7 days or dispose of remaining contents. CORRECTED: Half N Half dated.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Small reach-in freezer has ice build-up. Defrost unit to be more efficient and make cleaning easier.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
freezer 0*F, reach-in cooler 28*F
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
soup 166*F
- Information: Dishwashing Methods:
dishwasher 100 ppm chlorine
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: The Washington County Department of Health and Human Services requires that food service employees obtain a food handler's card within 30 days of hire. Please keep copies of cards posted. Online Food Handler testing available at http://orfoodhandlers.com/
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
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05/20/2015 | Semi Annual Food | 97 |
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